September Cards and Cake

Here we go!  First ever "Cards and Cake" Session.  Thirty-one ladies attended (it runs open house style most of the day). We made three great cards and had some fabulous Orange Marmalade Layer Cake.  More on that below.

Sunflower Birthday Card: Papertrey Ink (PTI) stamps - Friendship Jar and Friendship Jar Fillers; PTI  Jar Label die; PTI kraft card stock; Hobby Lobby ribbon; colored pencils, SU! (Stampin' Up!) basic black ink.  

Embossed Vellum Wedding Card: PTI Spring Moss and Ocean Tides card stock; Cuttlebug 'Stylized Flower' embossing folder; Stickles glitter glue; EK Success(?) border punch; SU! tiny tags stamp set and punch; white satin ribbon; pin.

Fallen Leaf 'miss you' card: PTI Leaf Prints stamps and dies; SU! card stock and inks; sentiment from CTMH (Close to my Heart) Fallen Leaf set; CTMH paper edge ruffer(?); corner rounder punch; jute twine; brad dipped in enamel paint; SU! 'weathered' background stamp.  We crinkled the leaves to make them look more real.

With the pull out showing- several PTI sentiments were available.

                             A few shots of some HAPPY STAMPERS!

 And now... for the cake!  For any of you who have read the Mitford Series books by Jan Karon, you probably fondly remember reading about "Esther Bolick's Orange Marmalade Layer Cake" and drooling and wishing you could enter the story and eat some:

No Wonder:

I have made this cake several times - I tracked down the recipe online, as well as since have received it in a greeting card and seen it in one of her books about Mitford.  It has been memorably delicious each time - but I have had to make some changes.  Most particularly with the baking times and temp- it fell in the middle the first few times (it was still wonderful) and I kept trying to fix that.  I finally got it to work by making changes to the batter, time, and temp (this recipe was probably originally developed at a low altitude, and I am a mile high!)  I also made a few other changes for taste preferences, including straining out most of what my daughter calls the "nasty" orange peel in the marmalade filling.  Some really like that stuff, but it can be quite strong and even bitter.  I Also changed up the frosting some, etc.  I think I have pretty much perfected it. (this was my first post, and I didn't even think to take pictures of the process, but I will describe it fully)  : )

Esther Bolick's Orange Marmalade Layer Cake

For the Cake:
3 cups plus 2 T. cake flour
1/2 tsp baking soda
1 cup (2 sticks) softened unsalted butter (I have used salted)
2 cups sugar
3 large eggs at room temperature, beaten lightly
1 Tablespoon grated orange zest (one orange)
1 1/2 teaspoons vanilla (or 1/2 teaspoon clear Mexican Vanilla)
1 cup buttermilk, at room temperature

For the Orange Syrup:

1 cup freshly squeezed orange juice  (2-3 oranges) - can top off with a bit of water and/or lemon juice, if 

   needed

1/4 cup granulated sugar

For the Filling:

1 12 oz jar orange marmalade

For the Frosting:

1 1/2 cups well-chilled heavy cream

4 tablespoons powdered sugar

1/2 cup well-chilled sour cream

1/4 teaspoon vanilla, or few drops clear Mexican

1. Preheat oven to 300°.  Butter two 9 inch round cake pans, line with parchment or wax paper, and butter and flour the paper, shaking out the excess.

2. In a bowl, sift the flour, baking soda, and salt.

3. In a large mixing bowl, beat the butter with an electric mixer until smooth.  If you have 'round' wire beaters (more like a whisk), instead of the old school 'flat' kind, use them - the orange zest tends to catch on them less. Add the sugar, a little at a time, and beat the mixture until light and fluffy.  Beat in the eggs, orange zest, and vanilla.  Beat in 1/3 of the dry ingredients alternately with 1/2 of the buttermilk until well combined.  Add half the remaining dry ingredients and the remaining buttermilk and beat until well combined.  Finally, beat in the remaining dry ingredients until mixture is smooth.

4. Evenly divide the batter between the pans, smooth the surface, rap each pan on the counter to expel any air pockets or bubble, then transfer to the oven.  Bake for 40-45 minutes, or until a cake tester inserted into the center comes out clean.  (Don't open the oven door until at least 40 minutes, and don't test with a toothpick if you can tell by looking that it isn't done - it will be less likely to fall.)  Please don't over bake!  If the toothpick has a little moist crumb clinging to it, it is done.  You just don't want wet batter or a gooey coating stuck to the toothpick.  Transfer to racks and cool in the pan for 20 minutes.

5. Meanwhile, make the orange syrup: In a bowl, stir together the orange juice and sugar until sugar is dissolved.

6. With a toothpick or wooden skewer (I use a skewer - a chopstick works well too, toothpick is too skinny), poke holes at 1/2 inch intervals in the cake layers.  Spoon the syrup over each layer, allowing the syrup to be completely absorbed before adding the remainder.  Don't get carried away on that first layer- be sure to save half for the second one!  Let layers cool completely.

7. Make the filling: In a small saucepan set over moderate heat, warm the marmalade until just melted. Then strain it through a wire sieve into a bowl - as much of it or as little as you want, depending on how much orange peel you want in it.  I like to add just a bit of red food coloring to brighten the orange color, and if I have it I throw in a spoonful of apricot jam. Let cool.

8. Make the frosting:  In a bowl, beat the heavy cream with the sugar until it forms firm peaks, add vanilla.  Add the sour cream, a little at a time, and whisk until mixture is of spreading consistency.

9. Assemble the cake:  Arrange one of the layers on a cake plate and carefully peel off the wax paper.  Spread just over half of the marmalade over the top, smoothing it into an even layer.  Invert the remaining layer onto the top of the fist layer, peel off the wax paper, and spoon the remaining marmalade onto the center of it, spreading almost to the edges all around.  Frost the sides  with the frosting.  Then pipe a border of frosting around the top edges, or use a knife to spread it there, leaving the marmalade in the center exposed.  Chill for at least 2 hours before serving.  Then I like to set it out of the fridge for awhile to bring the temp back up some before serving.

This really is delicious, and so orangey moist and fun!  Enjoy.

p.s. - if you couldn't tell, I have a thing for CLEAR Mexican vanilla.  I smells so good I think I should be able to drink it.  It is so light and fresh and vanilla heaven with just a hint of coconutty flavor.  The dark vanilla has carmel color added and is not the same.  I don't like it nearly as well.  If you know someone who is lucky enough to be going to Mexico (or better yet, if you are) get your hands on some!  It is sold all over the place down there.  But, as with the darker stuff- it is strong.  Cut back on the amount - 1/2 is a good rule of thumb to start with.